Autentica " Pasta alla contadina " by CHEFMAURIZIO

Recipe of Calabria. We are in southern Italy. A recipe that my mother gave me and that I have taken over the tradition. Calabria is known for its natural beauty, but also for the use of chili peppers, very spicy in the area. This recipe is therefore a little spicy. Warning to those who do not like. The recipe is simple.

Pan Bagnat by Chef Smith

Literally translated to "Bathed Bread"

Citrus Chicken on Wheatberry Salad by Cindy McNamara

Delicious combo of proteins. The healthy salad is a great lunch box item and holds well in the fridge for 3 or 4 days (if it lasts that long).

Pork/Chicken ADOBO by cez natanauan

ALL TIME FILIPINO DISH

New York Red Onion Sauce by Bombdiggity Hot Dogs

If you have ever had a hot dog from a cart in New York City you have probably had some of this red onion sauce slathered on your hot dog. Here is a recipie for this sauce. Enjoy!

Philly-Style BBQ Chicken Sandwich by Penny Hawkins

A savory combination of smoky BBQ chicken, melted Mozzarella cheese, and crisp-tender veggies nestled on a soft roll.

Citrus Chicken Salad by Catherine Pappas

This is a fresh and delicious way to use your left-over chicken. Enjoy with Love, Catherine

Asian Gardein Chick'n Wraps by Jennifer Jevons

My husband found some new meatless products at the Albertsons by our house called Gardein.

Pork Taco by Catherine Pappas

This is a great tasty way to use up your leftover pork and have a fun, tasty, anytime meal. Enjoy with Love, Catherine

Pasta with Cabbage by Tania Mattiello

"Sweet" and light pasta dish!

Layered Chicken Salad by Joann Mathias

Baked Crispy Barbecue Panko Tofu (Vegan-friendly) by Michelle Tsao

Easy, low-fat, delicious, crunchy tofu straight from your oven!

Baked Reuben Sandwich - Nuwave/Flavorwave Ovens by Wendy Jarvis

Baked Reuben Sandwich for your nuwave/flavorwave ovens. This is a great sandwich when you are trying to impress someone.

Hot Dog and Tomato Sandwich by Gerry Spottiswood

This is a very tasty sandwich

Old Fashioned Pastrami by Bert Sackman

Pastrami ought to be made with a cut of beef that is covered by a fair amount of external fat. One can trim off the excess fat before the beef is sliced. The beef selected to make pastrami should be able to withstand long cooking; beef loin or sirloin does not make the best pastrami. On the other hand, brisket, chuck roasts and round…